Polvorones Sevillanos (mexican Cookies)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 teaspoons mexican vanilla bean paste or 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon coconut extract
• 3 1/2 cups all-purpose flour
• 1 cup flaked coconut, toasted
• 1/4 cup finely chopped candied pineapple
• 1 teaspoon finely shredded lemon peel
• 1 teaspoon finely shredded lime peel
• 1 teaspoon finely shredded orange peel
• toasted flaked coconut
• 2 cups powdered sugar
• 2 -4 tablespoons lemon juice

Recipe

• 1 in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• 2 add granulated sugar, brown sugar, baking soda, and salt. beat until combined, scraping bowl occasionally.
• 3 beat in eggs, vanilla paste, and coconut extract until combined.
• 4 beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
• 5 stir in the 1 cup coconut, candied pineapple, and the citrus peels.
• 6 divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
• 7 wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
• 8 preheat oven to 350 degrees f.
• 9 cut rolls into 1/2-inch-thick-slices.
• 10 place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
• 11 transfer cookies to a wire rack; let cool.
• 12 drizzle tops of cookies with lemon glaze and sprinkle with additional toasted coconut.
• 13 let stand until glaze is set. makes about 60 cookies.
• 14 lemon glaze:.
• 15 in a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
• 16 storage:.
• 17 layer cookies between sheets of waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months.